Detailed Project Report on Protein from Soyabean

PROTEIN FROM SOYABEAN

[EIRI/EDPR/1681] (J.C.: 502)

INTRODUCTION

Oilseeds constitute some of the most concentrated froms of food in nature and contain fairly large quantities of protein besides the oil. Among the different constituents of the seed, only the oil has so far been considered of value for human consumption and the oil cake residues left behind after extraction have been used mainly as live-stock feed and manure.

Scientific research conducted during the past few decades in this country and elsewhere has shown that the oilsead meal, if properly prepared and processed, can serve as a valueable protein supplement to human dietaries and that the proteins isolated from oilseed meals are likely to find extensive use in specialised food preparations suitable for feeding infants and children.

Isolated vegetable proteins have certain advantages over the parent raw materials in that they are free from: (1) insoluble and indigestable carbohydrates which may swell and interefere in the digestion and utilation of protein particularly in children, (2) odoriferous and bitter principles present in the natural materials which may affect their polatability and (3) trypsin inhibitors, phytates etc., which may affect adversly thier nutritive value.

Soyabean protein isolates are the only vegetable proteins that are widely used in imitation dairy products. There has been much research to develop improved soyabean protein isoltes with goods functional properties and imported flavour. Most isoltes are derived from isoelectric precipitation so that the soyabean protein isolates have properties that are similar to those of casein in that they are insoluble at their isoelectric point have a relatively high proportion of hydrophoric amino acid residues and are calcium sensitive. They differ from casein in that they are heat denaturable and thus heat labile.

The soyabean proteins have relatively good nutritional properties and have been increasingly used as a principal source of protein. A main deterrent in their use has been the beany flavour associated with the product, However flavour is consistently being improved and use is expected to increase with its improved properties and lower cost as compared to caseinates.

Edible soybean protein concentrates are relatively new products. Their availability as commercial products dates from 1959. In the last 30 years or so, these versatile products have become important ingredients, well accepted by many food industries. In many applications, they simply replace soy flours. In others, they have specific functions which cannot be performed by soy flours.

Historically, the need for the development of soybean protein concentrates stemmed primarily from two considerations: to increase protein concentration and to improve flavour.

It is very difficult to avoid the occurrence of the green-beany flavour of soybeans in untoasted full-fat or defatted soy flour, prepared in the conventional way. Beany flavour is one of the major objectionable characteristics, limiting the use of conventional soy flours. One of the objectives of the further processing of flours into concentrates is to extract the particular components which are responsible for the bitterness and beany taste.

COST ESTIMATION

Plant Capacity            50 MT/Day

Land & Building (5 Acres)    Rs. 9.80 Cr

Plant & Machinery                    Rs. 8.50 Cr

Working Capital for 2 Months    Rs. 13.23 Cr

Total Capital Investment          Rs. 32.01 Cr

Rate of Return                          45%

Break Even Point                      37%

CONTENTS

INTRODUCTION

ISOLATED SOYAPROTEIN

DEFINITION, COMPOSITION & TYPES OF SOY PROTEINS

USES AND APPLICATIONS

PROPERTIES & CHARACTERISTICS

B.I.S. SPECIFICATION

MARKET SURVEY

PRESENT MANUFACTURERS/SUPPLIERS OF SOYA PROTEIN

MANUFACTURING PROCESS OF PROTEIN FROM SOYABEAN

SOME PROCESS DETAILS PREPARATION OF SOY PROTEIN CONCENTRATES & SOY PROTEIN ISOLATES

PRODUCTION PROCESSES OF SOYA PROTEIN

PROECESS FLOW DIAGRAM FOR THE MANUFACTURE OF PROTEIN FROM SOYABEAN

PRINCIPLES OF PLANT LAYOUT

PLANT LOCATION FACTORS

EXPLANATION OF TERMS USED IN THE PROJECT REPORT

PROJECT IMPLEMENTATION SCHEDULES

ADDRESSES OF RAW MATERIAL SUPPLIERS

SUPPLIERS OF PLANT & MACHINERIES

ADDRESSES OF PLANT & MACHINERY SUPPLIERS (IMPORTRD)

APPENDIX – A:

01. PLANT ECONOMICS

02. LAND & BUILDING

03. PLANT AND MACHINERY

04. OTHER FIXED ASSESTS

05. FIXED CAPITAL

06. RAW MATERIAL

07. SALARY AND WAGES

08. UTILITIES AND OVERHEADS

09. TOTAL WORKING CAPITAL

10. TOTAL CAPITAL INVESTMENT

11. COST OF PRODUCTION

12. TURN OVER/ANNUM

13. BREAK EVEN POINT

14. RESOURCES FOR FINANCE

15. INSTALMENT PAYABLE IN 5 YEARS

16. DEPRECIATION CHART FOR 5 YEARS

17. PROFIT ANALYSIS FOR 5 YEARS

18. PROJECTED BALANCE SHEET FOR (5 YEARS)